Gluten Free Eggs Benedict

A Breakfast Classic of poached eggs, Canadian bacon, and hollandaise sauce. Made Gluten free.


  • 4 Slices Gluten Free Bread
  • 2 TBS Butter
  • 4 Slices Canadian Bacon
  • 4 Eggs
  • 1 Batch Hollandaise Sauce (See notes)


  1. Fill a large sauce pan with 2" of water and place over a medium-high burner.
  2. Crack the eggs into individual dishes and set aside.
  3. Toast the bread and use the butter to butter each piece.
  4. Place a small pan on a medium-high burner. Once hot, cook the Canadian bacon on each side for 30 seconds and place 1 piece on each slice of buttered bread.
  5. Once the sauce pan of water begins to simmer add the eggs one at a time and keep them a few inches apart. Cook for 5-7 minutes depending on how runny you want your yolk. Remove each egg with a slotted spoon and remove as much water as possible (resting on a paper towel works well). Add the eggs to the Canadian bacon slices.
  6. Make the hollandaise sauce and pour over the eggs. Then serve.


1 batch Hollandaise Sauce 

3 Egg Yolks

1 TBS Lemon Juice

1 tsp Dijon Mustard

1/4 tsp Salt

1 Pinch Cayenne Pepper or Paprika

1/2 Cup Unsalted Butter


1.Using an emulsion blender add the egg yolks, lemon juice, mustard, salt and cayenne pepper to the emulsion cup or a small but deep container.

2.Melt the butter completely.

3.Place the emulsion blender in the ingredients and begin to blend. While the blender is still going start pouring the melted butter into the container. Continue to blend until all the butter is incorporated.

4.Use immediately.

Keywords: Egg, Eggs Benedict, Gluten free, Hollandaise